Serves 6
By Chef Antonio Cecconi
Spicy and creamy, this sauce is made up of ingredients that have all the colors of the Italian flag.
Ingredients:
1 box Dreamfields Penne Rigate
2 tablespoons olive oil
1/4 cup chopped red onion
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 ounces fresh mushrooms, sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 (8-ounces) jar roasted pepper strips, drained
1 cup prepared Alfredo sauce
1 cup freshly grated Parmesan cheese
Directions:
- In a large skillet over medium-high heat, heat olive oil and sauté onion, garlic and pepper flakes in olive oil for 5 minutes or until golden.
- Stir in mushrooms, basil and parsley. Cook 5 minutes.
- Add roasted pepper strips. Stir in Alfredo sauce and bring to a boil. Lower the heat and simmer for 10 minutes.
- Meanwhile, cook the pasta according to package directions; drain well.
- Toss pasta in a bowl with sauce ingredients and top with fresh Parmesan cheese.
Nutrition information per serving (1/6 of recipe): 245 calories; 10 g protein; 7 g carbohydrates; 17 g fat; 9 g saturated fat; 43 mg cholesterol; 1010 mg sodium; 2 g total dietary fiber.
